Vegan Mac n Cheese - DaiyaSubmitted by: LORIWHITCOMB
8 ounces gluten-free or regular pasta, any shape
3 cups Daiya style Shreds
3 tablespoons vegan butter
2 cups unsweetened (soy / rice) milk product
1 tablespoon nutritional yeast
¼ teaspoon black pepper
½ cup gluten-free bread crumbs
¼ teaspoon paprika
¼ cup vegan parmesan cheese (optional)
Stir in the milk or crème product. Add the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning. Stir in the macaroni and mix together. Transfer to an 8x8 casserole dish. Top with the bread crumbs and paprika. Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.
Remove from oven and top with the parmesan just before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user LORIWHITCOMB.